How to make coconut milk sago jelly

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and follow me to learn how to make coconut milk sago jelly.

1. Material diagram

2.1 Pour into 1L boiling water

3.2 Take 100ml of cold water and mix 50g of black jelly into a seedless paste

4.12 Stir and heat until there are no particles, then turn off the heat and cool

5.21 After cooling to room temperature, it becomes a paste. Cut it into small pieces with a knife, add a small amount of honey and refrigerate for later use.

6. Now it’s time to cook the tapioca pearls. Bring the water to a boil and pour the tapioca pearls in. I found that the casserole is very easy to use and the tapioca pearls don’t stick to it.

7. Cook over medium heat for about 10 minutes until only small white dots of tapioca pearls remain. Turn off the heat.

8. Cover and simmer for about 20 minutes until all the tapioca pearls are cooked through.

9. Take it out and rinse it with cold water

10. Add black jelly to the bowl

11. Add tapioca pearls and coconut milk to make a delicious dessert.

12. Is Honeymoon Kee’s similar to mine?

Today I’m going to introduce to you the coconut milk sago jelly that I’ve treasured for many years. I hope it will be welcomed and liked by you. If you’re interested, please follow my method to try it out.